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Chicken Taco Pockets

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Ingredients
  Avocado 1 Small, peeled, thinly sliced
  Lemon juice 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pita breads 8 (Each Of About 3 1/2-Inch Diameter)
  Chopped cooked chicken/Chopped cooked turkey 2 Cup (32 tbs)
  Canned chopped green chilies 4 Ounce, drained (1 Can)
  Onion 1 Small, sliced and separated into rings
  Vegetable oil 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Shredded monterey jack cheese 8 Ounce (2 Cup)
  Shredded lettuce 1 Cup (16 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Taco sauce 1⁄2 Cup (8 tbs)
Directions

1. Sprinkle avocado with lemon juice and 1/4 teaspoon salt. Split each pita bread halfway around edge with knife; separate to form pocket.
2. Mix chicken, chilies, onion, oil and 1/2 teaspoon salt in 1 1/2-quart casserole. Cover and microwave on high 4 to 5 minutes, stirring after 2 minutes, until chicken is hot.
3. Spoon about 1/4 cup of the chicken mixture into each pita bread. Top with cheese, lettuce and avocado. Serve with sour cream and taco sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken
Preparation Time: 
5 Minutes

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